Whole Wheat Pancakes or Waffles

Contributor: Gloria Phister
2002 Cowley Cookbook

Note: When baking whole wheat pancakes it is usually necessary to bake the pancakes a little longer than for white pancakes. Bake until the bubbles are well-formed before turning.

Sift together:

1 1/4 cup sifted whole wheat flour
3 tsp baking powder
3 T brown sugar
3/4 tsp salt

Combine:
2-3 eggs, well beaten
1 1/4 cup milk
3 T oil or melted shortening

Stir liquid mixture into flour mixture. Bake on griddle until golden brown and bubbles form on top, then turn, or bake in waffle iron.

To make lighter pancakes, separate eggs and add only beaten egg yolks to the milk mixture. Beat egg whites until stiff and fold into batter just before baking.

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Popeye Pancake

Contributor: Gloria Phister

2002 Cowley Cookbook

1 cup whole wheat flour

1 cup milk

6 eggs

1/4 tspl. salt

Combine with a blender or a beater

6 T butter - melt in 9x13" pan in oven until hot and sizzling. 

Pour batter into hot pan and bake immediately at 425 to 450 degrees for 25 to 30 minutes. Serve immediately.  Makes 6-8 servings. 

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Whole Wheat Pancakes

Contributor:  Wilma Anderson
CC Original

1 1/2 cups whole wheat flour
1 T baking powder
1 tsp salt
1/2 cup dry m ilk
1/4 cup oil
2 beaten eggs
water to right consistency

Stir dry ingredients together.  Add liquid ingredients and water until dough is right to pour pancakes on griddle.

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